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- Title
转色期喷施尿素对酿酒葡萄生理品质及酵母可同化氮累积的影响.
- Authors
高 明; 王 晶; 马婷慧; 王 锐
- Abstract
【Objective】The present paper aimed to investigate the effects of foliar spraying of different concentrations of urea on light energy utilization, physiological resistance, berry quality and yeast assimilable nitrogen in wine grapes during the color change of wine grapes in the wine production area of the eastern Helan Mountains.【Method】A combination of field trials and indoor analysis was conducted with the wine grape variety 'Cabernet Sauvignon' as the test material in a randomized block design. Urea was sprayed three times at 0‰, 1‰, 1.5‰, 2‰, 2.5‰, 3‰ and 3.5‰ during the color change of grapes, and the related indexes of physiology, quality and yeast assimilable nitrogen of wine grapes were measured, and the results were analyzed by ANOVA and significance test.【Result】During the color change of wine grapes, foliar nitrogen supplementation at appropriate levels significantly improved the berry quality of wine grapes. With the increase of urea concentration, the photosynthetic efficiency, physiology and berry quality of wine grape leaves showed a trend of increasing and then decreasing. The best results for net photosynthetic rate, carotenoids, superoxide dismutase and tannin content of grape leaves were obtained at 2.0‰ concentration spray. They were significantly increased by 36.10%, 38.46%, 14.65% and 19.51%, respectively, compared with the control treatment. Spraying 2.5‰ concentration significantly increased stomatal conductance water utilization, chlorophyll, catalase, spike length, grain size, 100 grain weight, soluble solids, sugar to acid ratio, anthocyanin, total phenols and yeast assimilable nitrogen by 54.53%, 26.32%, 13.66%, 264.61%, 20.99%, 44.47%, 42.55%, 4.50%, 3.18%, 108.13%, 33.71% and 54.85%, respectively, higher than the control treatment. Spraying 3.5‰ concentration significantly increased leaf area, proline and malondialdehyde by 30.80%, 156.21% and 48.04%, respectively, compared with the control treatment.【Conclusion】A comprehensive analysis showed that foliar spraying of urea at a concentration of 2.5‰ during the color change of wine grapes significantly increased the photosynthetic utilization efficiency of leaves, enhanced the physiological resistance of wine grapes leaves, improved berry quality and yeast assimilable nitrogen, and improved the quality of wine grapes berries. In turn, it provided high quality grape raw materials for making high quality wine in the eastern Helan Mountains wine region.
- Subjects
GRAPES; WATER use; COLOR of wine; GRAPE quality; WINE districts; TANNINS; BERRIES; CABERNET wines
- Publication
Southwest China Journal of Agricultural Sciences, 2023, Vol 36, Issue 1, p152
- ISSN
1001-4829
- Publication type
Article
- DOI
10.16213/j.cnki.scjas.2023.1.019